Healthy Detox Chicken Zoodle Soup
The best Chicken Zoodle Soup to eat any day! Perfect for those days when you are feeling a cold/flu coming on. Great when you just want a bowl of comfort! Full of chicken and spiralized zucchini, parsnips and carrots! Ginger adds even more antioxidants! Enjoy! A quick and easy meal to cure-all!
Servings 6 servings
Calories 89kcal
Ingredients
- 1 large green zucchini
- 1 medium yellow zucchini
- 1 large carrot Note 1
- 1 large parsnip
- 3 green onions, diced
- 6 cups fat-free chicken stock or homemade
- 2 cups cooked shredded chicken breasts
- ½ teaspoon ground ginger
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon ground thyme
- ½ teaspoon black pepper
- 1 bay leaf
- ½ teaspoon kosher salt
- 2 Tablespoons fresh parsley optional garnish
Instructions
- Wash the zucchini, parsnips, and carrots.
- Cut the tops off the veggies and discard(see notes). Peel the carrots and parsnips (discard the skin -see note).
- Spiralize the zucchinis, parsnip, and carrots.
- Feel free to cut the spiralized veggies in half if they are too long. Set aside.
- Cut the end off the green onion, discard the end piece or save for vegetable broth. Dice the green onion.
- In a large Dutch Oven or soup pot over medium heat add the fat-free chicken stock bring to a boil.
- Add in the spiralized veggies, green onion, ground ginger, basil, oregano, thyme, black pepper, and bay leaf. Add salt and pepper to your taste.
- Cover pot and let simmer about 12 minutes.
- Add the shredded chicken into the soup. Cook another 5 minutes.
- If you like very soft veggies, let them simmer another 5 minutes.
- Discard the bay leaf. I prefer to distribute the veggies and chicken into the bowls and add the broth. Enjoy.
- Distribute the veggies and chicken into the bowls. Add the broth.
- Sprinkle with fresh chopped parsley.
- Check the seasoning and adjust if needed.
Notes
- Note 1: Keto friends, leave out the carrots
- Any veggie extras, gather in a freezer bag and keep in the freezer until you have enough to make homemade vegetable or chicken stock.
Tips to Make Chicken Zoodle Soup
- The recipe calls for fat-free stock. Full-fat stock will work too.
- Peel carrots and parsnips before spiralizing.
- If the veggies are too long, cut them in half.
- Since zucchini retains a lot of water, it's best not to freeze this soup.
- Feel free to add other favorite veggies such as mushrooms, kale, and spinach. Be aware of cooking times of other veggies that may take longer to cook.
- Use leftover roasted chicken in this soup.
- A great soup for leftover chicken and turkey.
- Any veggie extras, gather in a freezer bag and keep in the freezer until you have enough to make homemade vegetable or chicken stock.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes
Nutrition
Serving: 1cup | Calories: 89kcal | Carbohydrates: 5g | Protein: 13g | Fat: 2g | Cholesterol: 32mg | Sodium: 1003mg | Potassium: 541mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2365IU | Vitamin C: 19.7mg | Calcium: 40mg | Iron: 1.3mg
